| 芒果核仁油理化特性及其开发利用研究进展 |
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| 引用本文： | 涂行浩,马会芳,魏芳,谢亚,吕昕,陈洪,杜丽清.芒果核仁油理化特性及其开发利用研究进展[J].热带作物学报,2020,41(11):2353-2363. |
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| 作者姓名： | 涂行浩 马会芳 魏芳 谢亚 吕昕 陈洪 杜丽清 |
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| 作者单位： | 1.中国热带农业科学院南亚热带作物研究所/农业农村部热带果树生物学重点实验室,广东湛江 5240912.中国农业科学院油料作物研究所/农业农村部油料加工重点实验室,湖北武汉 4300623.中国热带农业科学院农产品加工研究所/农业农村部农产品加工质量安全风险评估实验室（湛江）,广东湛江 524001 |
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| 基金项目： | 海南省自然科学基金项目(319QN287);2019年度广东省乡村振兴战略专项资金项目(77);中央级公益性科研院所基本业务费专项(1630062017034) |
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| 摘 要： | 芒果核仁是芒果加工的副产物,其中脂肪含量达9.0%~13.1%（干基）,从中提取的核仁油是一种优质油脂,具有较高的营养价值及开发利用前景。本文主要从芒果核仁油理化性质、脂质组成及开发利用等方面总结归纳近年来的科学研究进展,并与可可脂、类可可脂的甘油三酯组分进行对比分析,明确了芒果核仁油研究中存在的问题,并给出合理建议。
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| 关 键 词： | 芒果核仁油 理化性质 开发利用 |
| 收稿时间： | 2020-07-11 |
Research Progress on the Physicochemical Properties and Exploitation of Mango Kernel Oil |
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| TU Xinghao,MA Huifang,WEI Fang,XIE Ya,LYU Xin,CHEN Hong,DU Liqing.Research Progress on the Physicochemical Properties and Exploitation of Mango Kernel Oil[J].Chinese Journal of Tropical Crops,2020,41(11):2353-2363. |
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| Authors: | TU Xinghao MA Huifang WEI Fang XIE Ya LYU Xin CHEN Hong DU Liqing |
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| Abstract: | Mango kernel, a byproduct of mango processing, is of a fat content 9.0%~13.1% (dry basis). The extracted kernel oil is a high quality oil, which has high nutritional value and development prospect. In this paper, the research progress of mango kernel oil in recent years were summarized from three aspects: the physiochemical index, lipid composition, exploitation and utilization. By comparing with the triglyceride components of cocoa butter and cocoa butter alternatives, the problems in the research of mango kernel oil were clarified and reasonable suggestions were given. It is hoped to promote the further development of mango kernel oil research and provide theoretical guidance and basis for the research and industrial development of mango kernel oil. |
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| Keywords: | mango kernel oil physiochemical index development and utilization |
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